Peach and Farro Salad with Balsamic Glaze
This vibrant Mediterranean-inspired salad combines juicy peaches, nutty farro, creamy goat cheese (or feta), and crisp greens, all tied together with a sweet and tangy balsamic glaze. It’s satisfying, refreshing, and perfect as a main course or side. The farro adds chew and depth, while the balsamic glaze enhances the peaches’ natural sweetness.
⏱️ Time:
Prep Time: 15 minutes
Cook Time: 30 minutes (for farro)
Total Time: 45 minutes
Servings: 4
Ingredients:
For the Salad:
3 ripe peaches, sliced or wedged
3/4 cup dry farro (yields about 2 to 2½ cups cooked)
4 cups mixed greens or arugula
1/4 cup crumbled goat cheese or feta
1/4 cup chopped toasted almonds or walnuts
2 tbsp thinly sliced red onion or shallots
Fresh basil leaves, for garnish
For the Dressing:
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp honey
Salt and black pepper, to taste
For the Balsamic Glaze:
1/2 cup balsamic vinegar
1 tbsp honey or maple syrup
Instructions:
1. Cook the Farro:
Rinse farro under cold water.
In a pot, combine farro with 3 cups of water and a pinch of salt.
Bring to a boil, then reduce heat and simmer for 25–30 minutes, until tender but chewy.
Drain any excess water and let cool.
2. Make the Balsamic Glaze:
In a small saucepan, combine balsamic vinegar and honey.
Bring to a simmer over medium heat and let reduce for 7–10 minutes, stirring occasionally, until thick and syrupy.
Remove from heat and cool.
3. Mix the Salad Dressing:
Whisk together olive oil, lemon juice, honey, salt, and pepper. Set aside.
4. Assemble the Salad:
In a large bowl or platter, layer the mixed greens and cooled farro.
Top with peach slices, goat cheese, toasted nuts, and red onion.
Drizzle with olive oil dressing, toss gently.
Finish with a drizzle of balsamic glaze and scatter fresh basil on top.
Notes & Tips:
Farro Cooking Tip: For quicker prep, use quick-cooking or pre-cooked farro.
No fresh peaches: Substitute with nectarines or roasted peaches in off-season.
Add protein: Grilled chicken, salmon, or chickpeas make it a full meal.
Nut-free: Use sunflower seeds or omit altogether.
Make it vegan: Use maple syrup and plant-based cheese or avocado.
❓ Frequently Asked Questions (FAQ):
Q: Can I use store-bought balsamic glaze?
A: Yes, absolutely. Just drizzle lightly — it’s often more concentrated and sweet.
Q: Is farro gluten-free?
A: No, farro is an ancient wheat grain and contains gluten. Use quinoa for a GF version.
Q: How far in advance can I make this?
A: You can cook the farro and prep the glaze 1–2 days ahead. Assemble salad just before serving for best texture.
Q: What herbs work besides basil?
A: Mint or tarragon also pair beautifully with peaches.
️ Nutritional Information
Calories: 390 kcal
Protein: 10 g
Fat: 18 g
Carbohydrates: 48 g
Fiber: 6 g
Sugar: 13 g
Sodium: 220 mg
Calcium: 90 mg
Iron: 3 mg